We all want to reduce food waste, but which leftovers can be frozen successfully?
Pre-chop lots and freeze it in bags ready for use from frozen whenever you need chopped onion!
Don’t waste the whole fruit when a recipe calls for zest. Pop the rest of the fruit in a poly bag and into the freezer. Defrost as required. Citrus fruits will keep for up to 6 months.
You can crack them and freeze in bags for cakes or scrambled eggs. Defrost thoroughly before use. They’ll keep for up to a year.
Chop and place in ice-cube trays. Cover and freeze. Keeps it fresh and stops it stinking out the fridge.
Wrap well and store somewhere it won’t get squashed. Defrost overnight for the best results.
Either freeze in a block or grate it first. Defrost thoroughly before returning to the fridge or it will become dry and crumbly.
Bags of fresh herbs often go to waste. Chop and mix with butter then freeze in small pats or cubes. Or chop and place in ice cube trays, cover with water and freeze, ready to put straight into soups and casseroles.